Mexican Meat Mix Recipes

MEXICAN MEAT-ZZA: MEXICAN DEEP-DISH PAN PIZZA

Steps:

• Preheat oven to 400 degrees F.
• Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
• Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
• Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.

MEXICAN MEAT LOAF

Steps:

• In a large bowl, combine the first seven ingredients. Add beef and mix well. Pat into a greased 8x4-in. loaf pan. , Bake, uncovered, at 350° for 1 hour or a thermometer reaches 160°. Top with warm picante sauce.

MEXICAN SEASONING MIX

Steps:

• Mix together ingredients thoroughly in a bowl and store in a cool place in an airtight container.

MEXICAN BEEF SUPREME

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.
• While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through.

MEXICAN MEAT MIX (TO GO WITH CHIMICHANGAS)

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Place roasts in a large roasting pan or Dutch Oven.
• Do not add salt or water.
• Cover with a tight lid and roast about 12 hours, until well done or cook roasts with 1 cup of water in pressure cooker 35 to 40 minutes.
• (Crockpots work as well) Drain meat, reserving the juices.
• Cool meat, then remove bones and fat and set aside.
• Melt shortening in a large skillet.
• Add onions and green chilies.
• Saute 1 minutes.
• Add green chili salsa, garlic powder, flour, salt and cumin.
• Cook 1 minute over medium-low heat.
• Stir in reserved meat juices and shredded meat.
• Cook 5 minutes until thick.
• Cool.
• Put about 3 cups mix into three 1-quart freezer containers,.
• leaving 1/2 inch space at top.
• Seal and label containers.
• Freeze and use within 6 months.